Coconut White Chocolate Chip Cookies (Gluten Free)
Are you coco-nuts for coconut? Then make these cookies. They’re good.
That’s it. That’s the intro.
Enjoy!
The Recipe
Time allotment
Prep Time: 10-15 minutes
Cooking time: 10 minutes
Total Time: <30 minutes
Yield: 16-18 coconut white chocolate chip cookies
Cooking Utensils
Two bowls
Spatula
Whisk - OR - Handheld Mixer
Measuring cups
Measuring spoons
Ingredients
3/4 cup (170g) salted butter
3/4 cups (135g) coconut sugar
1/4 cup (50g) granulated sugar
1 egg
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1/2 cup (50g) shredded coconut
1 white chocolate bar, cut-up
I used 1/2 cup (75g)
1 3/4 cups (216g) baking flour
If using Gluten Free flour without xanthan gum, add 1/2 tsp xanthan gum
3/4 cup (72g) almond flour
If you don’t want to use almond flour, substitute the same amount mentioned for regular flour
Instructions
Preheat oven to 350°F (180°C)
In one bowl, cream together 3/4 cup (135g) coconut sugar, 1/4 cup (50g) granulated sugar, 1 tsp vanilla extract, and 3/4 cup (170g) salted butter (these are the wet ingredients)
Beat in 1 egg
In a separate bowl, mix together 1 3/4 cups (216g) flour, 3/4 (72g) almond flour, 1/2 tsp baking powder, and 1/2 tsp salt (these are the dry ingredients)
Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Fold in 1/2 cup (50g) shredded coconut, and cut-up white chocolate pieces
Line a baking pan with either parchment paper - OR - cooking spray
Place golf ball sized portions of dough evenly on baking pan
Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
Enjoy!
Thank you for reading this, lovely! Happy MUNCHING!
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